Let's Talk Tuna Salad (And Why I Keep Coming Back to It)
Hey! So, you know how some recipes just sort of hang around in your family for years, popping up whenever you need something quick, tasty, and (if we're being honest) requiring almost zero effort? That's what tuna salad is for me. My mom used to plop a bowl of this on the table every other week when I was a kid. It was her go-to for "what's for lunch?" emergencies. I used to complain about it, but now—well, now I'm the one making it and doing the exact same thing. Funny how that happens. Anyway, this recipe is for you if you want a lunch that tastes like home and takes less time than finding your phone charger. Oh, and don't worry about being fancy; you really can't mess this one up, unless you somehow forget the tuna.
Why I Keep Making This (Even When I’m Bored of Lunch)
I make this when I'm running late, or when I'm too tired to stand over a stove. My family goes crazy for it because, honestly, it's the kind of meal that feels like more than the sum of its parts (which is wild, considering how basic the ingredients are). Plus, I can jazz it up—or leave it basic—depending on my mood. There was a stretch where I got so tired of chopping celery that I just started skipping it, and you know what? Still tasted good. Oh, and this is one of those rare things my picky nephew actually eats, so it's got that going for it too.
What You’ll Need (And What I Sometimes Swap In)
- 2 cans of tuna, drained (I use water-packed, but oil-packed works. My grandmother swore by the chunky kind, but honestly, whatever you've got in the cupboard is fine)
- 2 big spoonfuls of mayonnaise (or Greek yogurt if I’m pretending to be healthy, which is like, once a month)
- 1 stalk of celery, chopped (sometimes I use cucumber if celery is looking sad in the fridge)
- 2 tablespoons red onion, finely diced (green onion in a pinch, or skip if you’re not into onion breath)
- 1 teaspoon Dijon mustard (regular yellow is fine, or leave it out and pretend you did)
- Salt and pepper, to taste (I always forget to measure this, so just wing it)
- Optional: A squeeze of lemon juice, a handful of chopped pickles, or even a spoonful of capers if you’re feeling wild (I tried olives once; big mistake)
How I Actually Make Tuna Salad (Mess and All)
- Open the cans of tuna—careful, these things love to splatter—and dump them into a bowl. Give 'em a good mash with a fork. Don’t worry if it looks a bit weird at this stage; it always does.
- Add the mayo (or yogurt), celery, onion, and mustard. Sometimes I just eyeball the mayo, which means I end up adding more later—oops.
- Season with salt and pepper. This is where I usually sneak a taste. If you want it tangier, throw in that lemon juice now. Or not. You do you.
- Stir it all up until it’s as chunky or smooth as you like. I used to try to get it all perfectly mixed, but actually, I find it works better if it’s a little uneven—more texture.
- Chill in the fridge for 20 minutes if you’ve got the time. But, let’s be real, I usually just eat it straight away because I’m hungry.
Notes from My Many Tuna Salad Experiments
- If you overdo the onion, it can get a bit harsh. Trust me, I learned the hard way. Maybe start small.
- I think this tastes better the next day, but in my house, leftovers are as rare as a sunny British summer.
- You can absolutely double (or halve) this recipe. I once tried tripling it for a party, though, and ran out of bowls. Rookie mistake.
- If you forget to drain the tuna, it’ll be soggy—so don’t skip that step. (Yes, I’ve done it more than once!)
Stuff I’ve Tried (Some Good, Some...Not)
- Chopped apple: surprisingly awesome, especially with extra black pepper.
- Swapping mayo for mashed avocado: decent, but honestly, I missed the zing from mustard and lemon. Wouldn't recommend unless you're out of everything else.
- Throwing in sriracha or hot sauce: my brother’s favorite, but a bit much for me. Proceed with caution!
- Once, I added raisins—don’t ask. It was a low point.
What You Need in the Kitchen (And What to Do If You Don’t Have It)
- Bowl (the bigger, the better—unless you like chasing ingredients around the countertop)
- Fork for mashing, or a potato masher if you’re feeling lazy. Actually, I once used a clean glass to squish everything, and it sort of worked.
- Sharp knife and cutting board for the chopping bits. In a pinch, you can just tear the celery with your hands. No one’s judging.
How Long Does Tuna Salad Keep? (Not That I Ever Have Leftovers)
Technically, it'll stay good in the fridge for up to two days if you keep it in a sealed container. But honestly, in my house, it never lasts more than a day! I’ve read on foodsafety.gov that tuna salad is best eaten soon after making—so there you go, official advice and all.
How I Serve Mine (And Sometimes Regret Not Making More)
Slap it on some bread for a classic sandwich (my favorite is rye, but white works too). Or go all posh and spoon it onto lettuce leaves—makes you feel like you’re at a spa, if only for a minute. My sister swears by stuffing it in pita with tomato and a little shredded carrot. Sometimes, on a lazy weekend, I just eat it by the spoonful straight from the bowl while watching old sitcoms. You do you.
Lessons I’ve Learned (The Hard Way)
- I once tried rushing the mixing step and regretted it because the mayo didn’t get everywhere—just big lumps. Take a minute with that fork; it’s worth it.
- Don’t skip the chilling if you want better flavor. But, also, it’s totally fine warm. Actually, I can’t decide which I like more.
- If you add too much mustard, it’ll overpower everything. Been there. Go slow.
FAQ: Real Questions I’ve Actually Gotten
- Q: Can I use tuna in oil?
Yeah, for sure! It’ll taste a bit richer, though. Some folks love it. I prefer water-packed for a lighter feel. Your call. - Q: Are there ways to make this healthier?
Probably! Swap the mayo for yogurt, or skip the bread and pile it on salad. Or just use less mayo. Check out Cookie and Kate’s healthy version for inspiration. - Q: Do I have to use celery?
Nope! I sometimes leave it out when I’m out of groceries. It adds crunch but isn’t essential. - Q: Can I freeze tuna salad?
I wouldn’t. Mayo gets weird in the freezer. Texture's never the same after. - Q: Why does mine taste bland?
Hmm. Maybe add more mustard, lemon, or a pinch of salt. Or try a different brand of tuna—some really are better than others.
Anyway, that's the long and short of it. Tuna salad—old reliable. If you come up with a twist that actually beats the classic, drop me a note. Unless it involves raisins, then I’m out!
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
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1In a large bowl, add the drained tuna and break it up with a fork.
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2Add mayonnaise, Dijon mustard, celery, red onion, and parsley to the bowl.
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3Drizzle lemon juice over the mixture and season with salt and black pepper.
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4Mix all ingredients together until well combined.
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5Serve chilled on its own, over a bed of greens, or as a sandwich filling.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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